Recipe Archives->Pasta Lasagna->O L Spinach 03

Spinach Lasagne

tomato sauce (2 soup-can sized cans or to your liking)
12 lasagne noodles that have been half-cooked according to package directions
2 cups non-fat ricotta/cottage cheese
2 beaten egg-equivalents
1/2 lb raw spinach, washed, dried and chopped
1 lb shredded non-fat mozzarella
1/2 cup non-fat parmesan or romano

dash nutmeg
2 tablespoonsful wheat germ

Combine ricotta, egg, nutmeg and wheat germ.  Spread a little tomato
sauce in the bottom of your 9x13 pan.  Cover with 4 of the half-cooked
lasagne noodles.  Blotch with 1/2 of your filling mix (ricotta,
spinach, any other vegies you may desire - I like mushrooms).  Top
with 1/3 of remaining tomato sauce.  Sprinkle on 1/2 of shredded
mozzarella.  Cover with another 4 noodles.  Blotch on rest of
filling.  Top with another 1/3 of sauce.  Sprinkle on remaining
mozzarella.  Cover with last 4 noodles, rest of tomato sauce and
finish off with the parmesan/romano cheese.  Bake at 375 degrees
for 45 minutes.  Let stand for at least 10 minutes before serving.

Printable version: o-l-spinach03.txt.